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Monday, March 10, 2008

Banana jaffa loaf cake

I cut out recipes that captures my fancy from newspapers and magazines and stick them in my recipe books and generally forget about them. The other day, I was just sorting through my old stuff and found this recipe for a banana chocolate cake. I already have a recipe for a banana cake which uses grated orange rind and just smells wonderful and is light and moist. So I decided why not marry the two recipes. The slightly bitter cocoa dusted crust creates a delicious contrast to the sweet flavour of orange and banana.
This is also good for the lunchbox. I generally don't buy cakes and muffins for my boys' lunchbox. It's not just the cost, which mind you is really outrageous. Most store bought cakes, cookies and pastries have trans fat.
This loaf is so easy to make, I timed myself and it took me 30 minutes max. Don't count the 1 hour that it sits in the oven. You don't have to watch it. You can make dinner while it's in the oven. Just don't forget to set the timer. To freeze this cake. Slice into desired thickness and wrap individually in a clingwrap. Just pop in your kid's lunchbox and it will thaw by morning tea.

Banana jaffa loaf cake

2 medium ripe bananas, mashed
grated rind of 1 orange
3/4 c caster sugar
1 egg, beaten lightly
1/4 c extra light olive oil or canola oil
1/3 c milk
1 1/3 c self-raising flour
3/4 c coarsely chopped walnuts
3/4 c chocolate chips
1/2 tsp salt

preheat oven to 180c
Spray loaf pan with cooking oil spray and dust all sides with cocoa. Sift self raising flour and salt in a large bowl. Mix in walnuts and chocolate chips. Make a well in the centre. In a smaller bowl, combine first 6 ingredients and mix well. Pour into the flour mixture and gently stir until just combined. Do not overmix.
Pour mixture into prepared pan and bake for approx. 1 hour or until top springs back when pressed. Stand in the pan for 5 minutes.

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